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The development of the study in terms of menu analysis has been studied all over the world, with practical applications in the restaurant sector, as its results have a significant impact on the profitability of the businesses. The purpose of this case study is to change the current menu of a charcoal grilled food restaurant located in western Algarve. This study foresees the use of quantitative variables using the menu analysis models Menu Analysis Model by Miller (1980), Menu Engineering Model by Kasavana and Smith (1982) and Cost/Margin Analysis Model by Pavesic (1985). The changes in the menu will be supported by the combined knowledge of the three authors mentioned above. Their models will point us in the correct direction when it comes to make the referred modifications. The analysis of the results and the strategies associated to each model might suggest other approaches to improve the menu according to the classifications of each dish. Finally, we present the quantitative analysis of the menu with the help of the results obtained through the most representative menu analysis models. We observed some minor differences in the final results according to the models we used. After considering these results, we decided to eliminate or change some items from the menu. We are able to show the manager the most profitable and popular items in the menu. The analysis also made some changes in the standardized recipes possible, in terms of portions and costs., El desarrollo del estudio de análisis de menús se ha estudiado en todo el mundo, especialmente con aplicaciones prácticas en el sector de la restauración, ya que sus resultados tienen un impacto significativo en la rentabilidad de los negocios objeto de estudio. El objetivo de este estudio de caso está relacionado con la reformulación del menú de un restaurante asador situado en el Algarve occidental. El análisis del menú se realiza mediante el uso de variables cuantitativas utilizando los modelos de análisis de menús Menu Analysis Model de Miller (1980), Menu Engineering Model de Kasavana y Smith (1982) y Cost/Margin Analysis Model de Pavesic (1985), con el objetivo de extraer información a través de las perspectivas complementarias que proporciona el uso de los distintos modelos. A partir del análisis de los resultados y también de las estrategias asociadas a los modelos en estudio, surgen estrategias para sugerir mejoras a través de las clasificaciones en las que se encontraban los platos. Como resultado final, tenemos el análisis de menús de forma cuantitativa a través de los modelos de análisis de menús más referenciados en la literatura. Fue posible observar pequeñas diferencias entre las clasificaciones presentadas de acuerdo con el modelo en estudio. De este análisis, surge la extracción de algunos manjares, ligeros cambios en otros y la identificación de platos más rentables y populares en comparación con otros. También fue posible alterar sus fichas técnicas, en lo que se refiere a la capitación y también al precio de coste., O desenvolvimento do estudo ao nível da análise de menus tem vindo a ser estudado um pouco por todo o mundo, nomeadamente com aplicações práticas ao setor da restauração, visto que os seus resultados têm impacto significativo na rentabilidade dos negócios em estudo. O objetivo deste estudo de caso prende-se com a reformulação do menu de um restaurante de grelhados no carvão situado no barlavento algarvio. A análise ao menu é efetuada através da utilização de variáveis quantitativas utilizando os modelos de análise de menus Modelo de Análise de Menus de Miller (1980), Modelo de Engenharia de Menus de Kasavana e Smith (1982) e Modelo de Análise do Custo/Margem de Pavesic (1985), com vista à extração de informação através de perspetivas complementares proporcionadas pela utilização dos vários modelos. Com base na análise de resultados e também nas estratégias associadas aos modelos em estudo, existem estratégias de sugestão de melhoria mediante as classificações em que os pratos se encontravam. Como resultado final, temos a análise do menu de forma quantitativa através dos modelos de análise de menus mais referenciados na literatura. Foi possível observar pequenas diferenças entre as classificações apresentadas consoante o modelo em estudo. Desta análise, emerge-nos a extração de algumas iguarias, ligeiras alterações noutras e identificação de pratos mais rentáveis e mais populares quando comparados com outros. Foi ainda possível alterar as suas fichas técnicas, quanto à capitação e também ao preço de custo

This research is a form of analysis and evaluation of the menu at the Bintan Inti Executive Village (BIEV) Clubhouse through a menu engineering system with the aim of improving the quality and effectiveness of the menu served. The formulation of the problem which is the basis of this research is how to improve the quality of the food and beverage menu through the menu engineering system and what recommendation actions should be taken based on the resulting data from the analysis that appears. This study uses variables, which are menu analysis in improving the quality of the menu at BIEV Clubhouse with sub variables, such as food cost, menu mix, and contribution margin. The results of this study that there were 8 menus or 30.77% menus with star categories, 5 menus or 19.23% menus with the plowhorse category, 4 menus or 15.38% menus with the puzzle category, and 9 menus or 34.62%. menu with dog category. The recommended follow-up actions to BIEV Clubhouse management is reducing the menu with the dog category, evaluating product prices and production costs for menus with the plowhorse category, taking suggestive selling steps for menus with the puzzle category, and maintaining the quality and performance of menus with the star category.

Background: The purpose of this study was to analyze the menu engineering data: preferences, acceptances, and popularity indexes of local food package menus with low to moderate glycemic index and how these variables affect the glycemic response of subjects with type 2 diabetes mellitus (T2DM). Methods: This study was a one group pre and post-test experimental study with 21 T2DM participants. A total of 1,764 menu engineering data were obtained during the two-week study period. Fifteen food service survey questions were distributed and anthropometric and glycemic responses were measured. Results: The popularity indexes of the main and snack package menus were significantly different (p=0,000). There was a significant decrease (p Conclusion: This study showed that the local food package menu can control the glycemic response of T2DM participants while having a high popularity index. This finding provides an opportunity for the foodservice industry to operate sustainably by considering the factors desired by consumers with T2DM in controlling their long-term glycemic response.

Yiyecek-içecek işletmelerinde güçlü bir pazarlama ve kontrol aracı olan menünün, satışlar ve maliyetler açısından sistematik olarak değerlendirilmesi olarak ifade edilen menü mühendisliği kavramı, işletmelerin kârlılığını artırmada en etkili araçlardan biri haline gelmiştir. Menü analizinde kullanılması önerilen yöntemler genel olarak işletmenin kârlılığına ve menü yönetiminde başarılı olmasına katkı sağlamak amacı ile geliştirilmiştir. Çalışmanın amacı; yiyecek-içecek işletmelerinin menülerini geliştirmeleri için menü mühendisliği, menü analizi yöntemlerini araştırmaktır. Araştırma için gerekli olan veriler ulusal ve uluslararası alanda yapılan çalışmaların literatür taraması yoluyla elde edilmiştir. İşletmelerde menü mühendisliği uygulamaları ve önemine yönelik olarak sonuç ve tartışma kısmında değerlendirmelerde bulunulmuştur., The concept of menu engineering, which is expressed as the systematic evaluation of the menu, which is a powerful marketing and control tool in food and beverage businesses, in terms of sales and costs, has become one of the most effective tools in increasing the profitability of businesses. The methods recommended to be used in menu analysis have been developed in order to contribute to the profitability of the business and its success in menu management in general. The aim of the study is to research the methods of menu analysis and menu engineering for food and beverage businesses to develop their menus. The data required for the research were obtained through the literature review of national and international studies. Comments have been made in the conclusion and discussion section regarding the menu engineering applications and their importance.

The restaurant menu is a key factor in the choice of certain dishes by the guest, and the profit of the establishment directly depends on this. The object of research is the restaurant business, and the subject is the influence of the restaurant menu on the choice of dishes by its consumers. One of the major problems is that restaurant owners often underestimate the importance of the structure and content of their restaurant menu – the names and descriptions of dishes, the sequence of their arrangement, the number of certain items, the selection and recording of prices, the quality of photographs and the overall appearance of the menu. This task is most often shifted to a graphic designer who does not have a certain competence in this matter. The paper describes various psychological techniques that can have a direct impact on the choice of dishes by the guest on the menu. The method of menu engineering by Michael Kasanava and Donald Smith, the features of the psychology of choice and neuromarketing in the restaurant business are considered. The study used the methodology of focus groups and content analysis. 73 printed restaurant menus were analyzed and 3 focus groups were conducted with specific target audiences. Focus group participants were asked to familiarize themselves with different types of restaurant menus. During the discussion, the participants expressed their opinions, comments and recommendations on the arrangement of dishes in the menu, structure, number of positions, sequence of dishes, etc. Interesting results were obtained, which proved the importance of not only the appearance and beautiful design of the restaurant menu, but also the need to pay great attention to its content, a certain arrangement of texts and structure. This is due to the peculiarities of the psychology of choice and neuromarketing. Thanks to the study, recommendations have been developed on the use of certain psychological techniques for the menu of any restaurant. The implementation of the techniques described in the paper made it possible to create an effective menu for the BLOOM healthy food cafe (Odesa, Ukraine), which led to an increase in sales of the establishment by 15.8 % compared to the previous printed cafe menu., Меню ресторана является ключевым фактором при выборе тех или иных блюд гостем и от этого напрямую зависит прибыль заведения. Объектом исследования является ресторанный бизнес, а предметом – влияние меню ресторана на выбор блюд его потребителями. Одной из важных проблем является то, что часто владельцы заведений недооценивают важность структуры и содержания меню своего ресторана – названиям и описанию блюд, последовательности их расположения, количеству определенных позиций, выбору и записи цен, качеству фотографий и общему внешнему виду меню. Эта задача чаще всего перекладывается на графического дизайнера, не имеющего определенной компетентности в этом вопросе. В работе описаны различные психологические приемы, которые могут оказывать непосредственное влияние на выбор блюд гостем по меню. Рассмотрена методика меню-инжиниринга Майкла Касанавы и Дональда Смита, особенности психологии выбора и нейромаркетинга в сфере ресторанного бизнеса. В ходе исследования использовалась методика фокус-групп и контент-анализа. Было проанализировано 73 печатных меню ресторанов и проведено 3 фокус группы с определенными целевыми аудиториями. Участникам фокус-групп было предложено ознакомиться с разными видами меню ресторанов. В ходе дискуссии участники высказывали свои мнения, замечания и рекомендации по расположению блюд в меню, структуре, количеству позиций, последовательности записи блюд и т.д. Получены интересные результаты, доказавшие важность не только внешнего вида и красивого дизайна меню ресторана, но и необходимости уделять большое внимание именно его содержанию, определенному расположению текстов и структуре. Это связано с особенностями психологии выбора и нейромаркетинга. Благодаря проведенному исследованию разработаны рекомендации по использованию тех или иных психологических приёмов для меню любого ресторана. Внедрение описанных в работе техник позволило составить эффективное меню для кафе здорового питания «BLOOM» (г.Одесса, Украина), что привело к увеличению продаж заведения на 15,8% по сравнению с предыдущим печатным меню кафе., Меню ресторану є ключовим фактором при виборі тих чи інших страв гостем і від цього безпосередньо залежить прибуток закладу. Об'єктом дослідження є ресторанний бізнес, а предметом – вплив меню ресторану на вибір страв його споживачами. Одним з найбільш проблемних місць є те що часто власники закладів недооцінюють важливість структури та змісту меню свого ресторану – назвам та опису страв, послідовності їх розташування, кількості певних позицій, вибору та запису цін, якості фотографій та загальному вигляду меню. Ця задача найчастіше перекладається на графічного дизайнера, який не має певної компетентності у цьому питанні. У роботі описано різні психологічні прийоми, що можуть безпосередньо впливати на вибір страв гостем по меню. Розглянуто методику меню-інжинірингу Майкла Касанави та Дональда Сміта, особливості психології вибору та нейромаркетингу у сфері ресторанного бізнесу. В ході дослідження використовувалася методика фокус-груп та контент-аналізу. Було проаналізовано 73 друкованих меню ресторанів та проведено 3 фокус групи з певними цільовими аудиторіями. Учасникам фокус-груп було запропоновано ознайомитись з різними видами меню ресторанів. У ході дискусії учасники висловлювали свої думки, зауваження та рекомендації щодо розташування страв у меню, структури, кількості позицій, послідовності запису страв та ін. Отримано цікаві результати, які довели важливість не тільки зовнішнього вигляду та красивого дизайну меню ресторану, а й необхідності приділяти велику увагу саме його змісту, певному розташуванню текстів і структурі. Це пов'язано з особливостями психології вибору та нейромаркетингу. Завдяки проведеному дослідженню розроблено рекомендації щодо використання тих чи інших психологічних прийомів для меню будь-якого ресторану. Впровадження описаних в роботі технік дозволило скласти ефективне меню для кафе здорового харчування «BLOOM» (м.Одеса, Україна), що привело до збільшення продажів закладу на 15,8%, порівняно з попереднім друкованим меню кафе.

The purpose of this research is knowing analysis repair menu unpopular in stimultan in a Dapur Sunda restaurant Methods in use anava.A population that in use in research this ampunt is a menu, and long months surveyed in a Dapur Sunda restauran. Type samples used namely sampling saturated about 195 respondents. Analysis fo data research is analysis menu engineering, analysis quality products using quisioner, analysis anava. Technical data in do study literature, method survey, descriptive analytic method through a questionaire, interview and the study of literature.The results of this research show that the unpopular enough influence each month to the development of special revenue and also the restaurant dapur sunda. From the result of this research was then in need of good engineering menu settingsAbstrakTujuan dari penelitian ini adalah mengetahui analisis perbaikan menu unpopular secara stimultan di restoran dapur sunda Metode yang di gunakan Anava. Populasi yang di gunakan dalam penelitian ini adalah jumlah menu, dan lama bulan yang diteliti di restoran Dapur Sunda. Jenis sampel yang digunakan yaitu sampling jenuh sebanyak 195 responden. Analisis data dalam penelitian ini yaitu analisis menu engineering, analisis kualitas produk menggunakan kuisioner, analisis anava. Teknik pengumpulan data yang di lakukan studi literatur, metode survey, metode deskriptif analitik melalui kuesioner, wawancara dan studi literatur.Hasil Penelitian ini menunjukan bahwa menu unpopular cukup berpengaruh tiap bulanya terhadap pengembangan menu dan juga pendapatan restoran Dapur Sunda. Dari hasil penelitian ini maka di perlukan pengaturan menu engineering yang baik

Menu engineering is a set of key tools to evaluate the restaurant menu. For a long time it was thought that the Boston Consulting Group (BCG) Matrix was the only tool to enable to do this evaluation; butthere are other instruments that help analyze the permanence or removal of dishes in the menu. So far, in addition to the BCG Matrix, we can use the following tools: Cost engineering (Omnes principles), profitability index per dish (PID), popularity index, Pavesic Matrix, Miller Matrix, and the multi-criteria analysis. In this article, we propose to use the Arthur D. Little (ADL) Matrix as it complements the analysis of the restaurant menus by observing two complementary concepts: the amounts sold and the product shelf life (contribution margin). In order for the ADL matrix to contribute to menu engineering, we propose to re-structure this matrix with the explanation and results obtained so as to have better tools at the time of deciding the distribution, selection, permanence or removal of dishes in the menu.

Food & Beverage Controls, technique and processes and their correct application plays a major role in the success of Food & Beverage Business. Be it a normal application of Standard recipe card or the much complex process of Menu engineering and Menu Pricing Techniques. This case study is focused on the use and application of the Food cost and Menu pricing theories in day to day operation of a running restaurant. Costing being a specialized area and needs subject expertise may result in limited use practically. The Study tries to explore the views of the upcoming Restaurant entrepreneurs and makes a modest attempt to study the use of various Cost control theories in practical operations. Though most of the theories were found to be in use some way or the other, still awareness needs to be created on the benefits of following the Food & Beverage Control techniques.

Restaurant household establishments in health and tourist centers, children camps are obliged to implement fully food rations in the menu engineering during the term of staying the contingent of consumers according to the requirements of physical needs. Therefore, during the menu engineering is selected a certain menu variety, calculated the cost of raw materials for its implementation and certainly compared with established standards. This publication is designed to provide accurate and authoritative information inregard to the subject matter covered. This article has been developed for use in courses introducing food, beverage, and labor cost controls to students preparing for careers in food and beverage management as well as hotels and other enterprises where this knowledge is necessary: menu engineering is the study of the profitability and popularity of menu items and how these two factors influence the placement of these items on a menu. Підприємства ресторанного господарства при санаторіях, туристичних комплексах, дитячих таборах, зобов'язані при складанні меню дотримуватися фізіологічних норм в харчових раціонах на протязі терміну перебування груп споживачів, згідно вимог до фізіологічних потреб людини. Згідно контингенту, розроблені відповідні раціону харчування. Тому, при складанні меню підбирається потрібний варіант, розраховуються витрати сировини на його реалізацію, та обов'язково проводиться порівняння зі встановленими нормами.

Takshshila, the owner of Sandwichworkz, a trendy restaurant in Ahmedabad, India, is worried about the diminishing profitability of her restaurant. Recent promotional offers have increased the footfall, but not profitability. To address this issue, she knew she had to optimize and redesign their menu. She also realizes that to properly address this issue, they would beed to take into account factors such as popularity of each menu item and their per unit profitability. She contacts Nick, a restaurant consultant who further dwells into calculating the costs involved in making each item, to determine the per unit profitability. He proposed plotting the popularity vs. popularity graph (as per Kasavana Smith model) and making qyadrant specific re-enginering decisions. Post his analysis using this menu re-engineering tool, he calls Takshshila with his recommendations. During the call, they come across a new costing methodology which may affect his recommendations. Which methodology should Nick use? Should Takshshila invest in capturing data for the new methodology?

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh menu dan penjualan sugestif terhadap keputusan pembelian. Metode yang digunakan dalam penelitian ini adalah kuantitatif yang termasuk ke dalam kategori deskriptif dan verifikasi kemudian metode eksperimental diterapkan dalam penelitian ini dengan menerapkan penjualan sugestif selama empat bulan pada objek penelitian. Sampel digunakan berdasarkan teknik non probability sampling, yang merupakan responden dari penelitian ini adalah tamu yang pernah mencoba menu a'la carte di Grand Pasundan Convention Hotel selama masa percobaan. Analisis yang digunakan adalah analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa menu parsial dan penjualan sugestif berpengaruh signifikan terhadap keputusan pembelian. Oleh karena itu, perusahaan harus mengevaluasi dan meningkatkan kedua variabel ke dalam perencanaan perusahaan untuk meningkatkan keputusan pembelian pada menu a'la carte di Grand Pasundan Convention Hotel.

Menu-based ‘nudges’ hold promise as effective ways to encourage a shift away from ruminant meat and towards more environmentally friendly plant-based options when dining out. One example of a menu-based nudge is including an inferior ‘decoy’ option to existing items on menus. Decoys have been shown to influence decision-making in other domains (e.g. Lichters, Bengart, Sarstedt, & Vogt, 2017), but have yet to be used to promote sustainable food choices. Two online randomized controlled trials tested whether the addition of higher priced ‘decoy’ vegetarian options to menus influenced the number of diners choosing a ‘target’ vegetarian option. Adjusted Generalized Estimating Equations on data from four menu conditions showed no main effect of intervention group in study 1 (decoy absent vs. decoy present; odds ratio (OR) 1.08 (95% Confidence Interval (CI) 0.45 to 2.57). Replicating the trial in study 2 across seven menu conditions and testing a more expensive decoy also showed no main effect of the intervention (decoy absent vs. decoy present; OR 0.68 (95% CI 0.41 to 1.12). Further analyses revealed that our price-based decoy strategy (a £30% price increase) did not significantly influence the numbers who chose the inferior decoy dish, potentially due to the fact that dish choices were purely hypothetical. Further research is now needed to clarify which attributes of a dish (e.g. taste, portion size, signature ingredients etc.) are optimal candidates for use as decoys and testing these in real world choice contexts.

İnsanoğlu yaşamını sürdürebilmek için, düzenli olarak beslenmek zorundadır. Bu yönüyle beslenme kültürü, insanlığın var olduğu dönemden itibaren başlamaktadır. Bu düzenli beslenmeyi sağlayabilmek adına insanoğlu günlük, haftalık ya da aylık temel ihtiyaçlarını karşılamış ve bu ihtiyaçları belirli bir düzen ve sıra içerisinde tüketmiştir. İnsanların yeme-içme ihtiyacını karşılayan ve para kazanma amacı güden işletmelerde belirli sırada sunulan yiyecek içecek listeleri ‘menü’ olarak tanımlanmaktadır. Menü, yiyecek-içecek işletmelerinin faaliyetlerinin başlangıcıdır. İşletmenin amaçlarına ulaşmasının ve ne şekilde yönetileceğini ve o işletmenin tasarımının ve düzeninin nasıl olacağını belirler. Bir yiyecek-içecek işletmesinin ana kar merkezini ve imajını tayin eder. Menü, işletmenin kendi benliğini ifade eder. İşletmeye gelen misafirlerin, yaş durumları, cinsiyetleri ve istekleri sayesinde şekillenir. Kısaca hedef müşteri kitlesine göre belirlenip, sunulmaktadır. Bu çerçevede yapılan çalışmamızın amacı sektör temsilcilerinin menü tasarımları ve planlarına ilişkin yönelimlerinin belirlenmesidir. İstanbul ilindeki on iki (12) aktif üst düzey sektör çalışanı ile odak grup görüşmesi yapılarak, değişen teknolojik ve pişirme yöntemleri üzerinde de incelemeler ve fikir alışverişinde bulunulmuş; yiyecek ve içecek işletmelerinin menü planlama süreci incelenmiştir. Odak grup görüşmesi, 1 Uluslararası Zincir Hotel Genel Müdürü, 1 Zincir Restoran Ar-Ge Müdürü, 1 Zincir Restoran Türkiye Müdürü, 1 Zincir Restoran Mutfaklar Koordinatörü, 1 Zincir Restoran Türkiye Mutfaklar Koordinatörü, 1 Zincir Restoran Yiyecek İçecek Direktörü ve Marka Danışman Şef, 5 5 Yıldızlı Otel Executive Chef ve 1 Uluslararası 5 Yıldızlı Otel Exe.Sous Chef ile gerçekleştirilmiştir. Odak grup görüşmesi yöntemiyle toplanan verilerin analiz edilmesinde nitel veri analizi yaklaşımlarından betimsel analiz tercih edilmiştir. Araştırma kapsamında menü planlama ve tasarım aşamalarında farklı disiplinlere ait paydaşların planlama sürecini yönetmesi farklı çözüm önerilerini dikkate alınması açısından önemi ortaya konulmuştur. Araştırma bulgularında yoğun rekabet ve değişen tüketici beklentileri, restoran ve otel işletmeleri yöneticilerinin menülerinde birbirinden farklı ve birtakım uygulamalara yöneldikleri görülmektedir. Otel işletmelerine ait restoranlarda misafirlerin memnuniyet seviyeleri diğer konaklama imkanları ile bir bütün olarak ele alınırken restoranlarda memnuniyet seviyesi tamamen sunulan gıda hizmeti açısından ele alındığı görülmüştür. Bu kapsamda her iki yiyecek içecek işletmesi yöneticilerinin birbirlerinden farklı noktalarda ürün geliştirdikleri ve bu ürünleri menülerinde planladıkları gibi; aynı zamanda sürdürülebilirlik ve çevresel kaygıları gözettikleri saptanmıştır. In order to survive, humankind has to feed regularly. In this respects, the culture of nutrition begins from the period when humanity existed. In order to provide this regular nutrition, human beings met their daily, weekly or monthly basic needs and consumed these needs in a certain order and sequence. Food and beverage lists presented in a certain order in businesses that supply the food and beverage needs of people and aim to make money are defined as 'menu'. Menu is the beginning of the activities of food and beverage businesses. It determines how the business achieves its aims and how it will be managed, how the design and layout of that business will be. It determines the main profit center and image of a food and beverage establishment. Menu refers to the business's individuality. It is shaped by the age, gender and wishes of the guests coming to the business. Briefly, the target is determined and presented according to the customer mass. The purpose of our study in this context is to determine the orientation of the sector representatives regarding menu designs and plans. A focal group interview was held in with twelve (12) active senior sector employees in the city of Istanbul, examined and exchange of ideas on changing technological and cooking methods; menu planning process of food and beverage companies was investigated. Focal group discussion realized with, 1 International Chain Hotel General Manager, 1 Chain Restaurant R&D Manager, 1 Chain Restaurant Turkey Manager, 1 Chain Restaurant Kitchens Coordinator, 1 Chain Restaurant Turkey Kitchens Coordinator, 1 Chain Restaurant Food And Beverage Director And Brand Consultant Chef, 5 5 Star Hotel Executive Chefs ve 1 International 5 Star Hotel Executive Sous Chef. Descriptive analysis, one of the qualitative data analysis approaches, was preferred for analyzing the data collected by the focal group interview method. Within the scope of the research, the importance of menu planning and design stages in terms of managing the planning process of stakeholders belonging to different disciplines and considering different solution proposals was revealed. In the research findings, it is seen that intense competition and changing consumer expectations, restaurant and hotel management administrators tend to practice different from each other applications in their menus. While the contentment levels of the guests in the restaurants belonging to the hotel enterprises are handled as a whole with the other accommodation facilities, it is seen that the contentment level in the restaurants is handled in terms of food service. In this context, as the administrator managers of both food and beverage enterprises develop products at different points from each other and plan these products in their menus; at the same time, it was determined that they consider sustainability and environmental concerns.

The purpose of this document is to improve inventory management processes and food processing at a restaurant in the region of Ancash by applying the 5S methodology and using specific indicators for the location and type of work. All this was achieved with the implementation of the menu engineering methodology, which consists basically of forecasts, linear programming, long-term orders, and inventory management. The proper operation of the new processes was experimentally validated. First, the main results were that the use of approximately 4.30 m2 of the work space allocated to unnecessary activities within the work area was optimized, increasing the number of processes that a worker can perform without moving more than 1 m from their work position. Despite the many studies existing on the methodology implemented, there is scarce material that focuses on its application in restaurants, as it is normally developed in industrial areas.

La investigación se desarrolló con el objetivo de aportar una herramienta para la aplicación de la ingeniería de menú en restaurantes que operan bajo la modalidad all-inclusive, mediante la modificación de la matriz MUTI. La validación de la propuesta en cuestión se realizó en un restaurante perteneciente a la oferta gastronómica de una instalación hotelera del polo turístico de Varadero, uno de los más importantes del país. Las principales técnicas y herramientas que sirvieron de soporte para la obtención de los resultados fueron la ingeniería de menú, técnicas de merchandising y Microsoft Excel para la automatización de la herramienta propuesta. Todas estas herramientas estuvieron apoyadas en consultas de documentos del restaurante y control de comandas de los meses de octubre y noviembre de 2014, definidas como fuentes de información primaria. Como resultado de la investigación se propone una herramienta automatizada para la realización de la ingeniería de menú, basada en el costo y popularidad de los platos. La herramienta propuesta realiza la clasificación de los platos a partir de su ubicación en nueve cuadrantes determinados por los límites definidos para el costo y la popularidad. Se determinó el comportamiento de cada producto y se formularon un conjunto de acciones de mejora de la gestión actual de la oferta gastronómica. The research was developed with the objective of providing a menu engineering tool for restaurants operating in the all-inclusive model, by means of a womb MUTI modification. The proposal was validated after being implemented in one of the restaurants of a hotel located in one of the most important tourist resorts of Cuba; Varadero. The main techniques and tools that were used for obtaining the results were menu engineering, merchandising techniques and Microsoft Excel for the automation of the proposed tool. All of these tools were designed using the documents of the restaurant and its orders for the months of October and November 2014, as primary sources of information. The result of the research project is the proposal of an automated menu engineering tool, based on the cost and popularity of the dishes. The proposed tool classifies the dishes, placing them into one of nine boxes, the limits of which are determined by cost and popularity. The behavior of each product has been determined, and a series of actions have been designed to improve the current management of the culinary offerings.

Weather factors have been shown to affect human behavior and mood. On the other hand, mood has a strong effect on total demand and demand for specific products. In this study, we have tested the effect of 17 different weather factors on the demand for specific restaurant menu items. We have also tested the effect of weather factors on the demand for different menu item categories, on hot and cold, and light, medium, and heavy menu items. The results indicate that different weather factors have different effects on different menu items and that the sales of some items are more affected by weather while others are not affected. These results can be used in the process of menu engineering and for the differential pricing of menu items according to the changes in weather factors.

Purpose This paper aims to examine whether using menu engineering (ME) together with activity-based costing (ABC) for menu analysis provides new insights into true menu profitability. The traditional ME approach only uses food costs to determine the contribution margin (CM) of individual menu items. This combined approach uses both food and traceable operating costs to estimate CMs more accurately. Design/methodology/approach An improved ME model was developed and tested in an oriental restaurant in Brazil. Direct observation of restaurant activities allowed most costs to be traced (not simply allocated) to individual menu items. Findings The results revealed small differences in the rankings between the traditional approach and ABC/ME, demonstrating that the integration of ABC with ME made it to possible to identify increased food-costs and lower CMs for all groups of menu items. The results also show that ABC methods are applicable to an oriental-style restaurant. Research limitations/implications Just one restaurant and only 80 per cent of the menu were examined in this study. Future research should apply the model used here to other restaurant types located in different geographical areas to validate the approach. Practical implications The results suggest that ME can be improved upon by first assessing variable costs using ABC methods. Originality/value This paper combines two different analytic techniques (ME and ABC) into a new approach that reveals the true picture of profit and loss for a menu from a restaurant in Brazil.

Menu engineering is a popular technique deployed by restaurant operators to assess menu item popularity and profitability, and guide key decisions including menu item pricing, sell strategies, and menu design. While traditional menu engineering models have been criticized for their underlying assumption of menu item interdependency, there has been little focus in the literature on addressing this shortcoming. In this paper, we address one type of interdependency, menu item substitution. We propose a holistic 5-stage approach to menu item pricing and menu placement that leverages own- and cross-pricing elasticity data to account for within-category substitutes. We present a field experiment, using two years of data from 48 outlets within a U.S. steakhouse restaurant chain, to demonstrate how this approach can be applied in a restaurant setting. We also provide empirical support for the positive net revenue effects of menu item pricing, and menu placement, decisions that account for within-category substitutes.

Menü, yiyecek ve içecek işletmelerinde yemek isimleri ve fiyatlarının yer aldığı, aynı zamanda stratejik bir pazarlama aracı olarak görülen en önemli unsurdur. Menü yaparken işletmelerin başarılı olabilmesi için menüde yer alan yiyecek ve içeceklerin doğru tanımlaması ve müşteri portföyü dikkate alınarak yiyecek ve içeceklerin menüye mevsimsel malzemeler dikkate alınarak eklenmesi önem arz etmektedir. Bu nedenle doğru bir menünün yapılması için tahmin ve rastgele seçimler yerine öncelikli olarak menü analizi yapılması gerekmekte olup, menü analizi, menü mühendisliği kavramını ortaya çıkarmaktadır. Menü mühendisliği, menü listesinde yer alan yiyecek ve içecek çeşitlerinin katkı payı ve popülaritesinin değerlendirildiği bir araçtır. Bu çalışmada, İstanbul’da bulunan beş yıldızlı bir otel restoranının farklı menü çeşitlerinde yer alan yiyecek ve içeceklerin Kasavana ve Smith yöntemi ile analizi yapılarak Boston Matrisi ile yorumlanması ve menü mühendisliği temelinde değerlendirilmesi amaçlanmıştır. Araştırma sonuçlarına göre popülarite ve katkı payı oranı yüksek olup işletmeye en fazla fayda sağlayan, müşteriler tarafından sıklıkla tercih edilen yıldızlar sınıfında bulunan yiyecek ve içecek kalemleri, menünün %26,5’ini oluşturmaktadır. Yarış atı grubunda yer alan menü kalemlerinin katkı payını yükseltip yıldızlar sınıfına getirmek, menünün %50’sinin yıldızlar sınıfında yer almasını sağlayacaktır. Puzzles sınıfının yıldızlar sınıfına taşınması ise sadece popülarite oranının arttırılmasıyla mümkün olacaktır. Bu amaçla ilgili ürünlerin menüde müşterinin dikkatini çekecek şekilde konumlandırması, isimlendirme ve içeriğin zenginleştirilmesi ve bu anlamda menü tasarımının gözden geçirilmesi, ilgili sınıfın da yıldızlara çekilmesini sağlayacak tedbirler olacaktır. İşletme için tehdit oluşturan ve menüden çıkarılması gereken kalemler köpekler sınıfında yer alıp bu oran toplam menü içerisinde %12,5’lik kısmı oluşturmaktadır. The menu is the most important element in food and beverage establishments, which includes food names and prices and is also seen as a strategic marketing tool. In order to be successful in making the menu, it is important that the food and beverages in the menu are defined correctly and that the food and beverages are added to the menu by considering seasonal ingredients and consumer portfolio. For this reason, in order to make an accurate menu, menu analysis should be performed primarily instead of estimation and random choices and the menu analysis reveals the concept of menu engineering. Menu engineering is a tool for assessing the contribution and popularity of food and beverage varieties on the menu list. In this study, it is aimed to analyze the food and beverages in different menu types of a five star hotel restaurant in Istanbul by using Kasavana and Smith method and interpreting with Boston Matrix and evaluating on the basis of menu engineering. According to the results of the research, the popularity and contribution rate is high and the food and beverage items which are the most preferred stars by customers, which make the most benefit to the enterprise, involve 26.5% of the menu. Increasing the contribution of the menu items in the racehorse group and bringing them to the stars class will ensure that 50% of the menu is included in the stars group. Moving the Puzzles class to the stars class is only possible by increasing the popularity rate. For this purpose, positioning the relevant products in the menu in a way that attracts the attention of the customer, enriching the naming and content and revising the menu design will be the precautions that will enable the relevant class to be bring to the stars. The items that pose a threat to the business and must be removed from the menu are in the dog class and this ratio constitutes 12.5% of the total menu.

Bandung city is a tourist destination city that has a choice of various culinary both traditional and international. One of the Resto and Cafe in Bandung is Kambing Soon Resto and Cafe located at Jl. IR H Djuanda. One of the factors that become the main force for business in the field of this restaurant is the menu, even the menu can also be the identity of the restaurant terebut. A good menu can be seen from the level of sales and ability to provide benefits or the level of popularity and profitability. Based on these conditions, the researcher aims to analyze the engineering menu, the research was conducted in August 2017 until November 2017. The method used is the analysis of margin contribution and analysis of popularity index, menu classification, and SWOT analysis.Based on the analysis for 4 months, the results obtained are 32 food menu that the researcher carefully is the category of stars consists of 7 menus with percentage of 21.88%, plowhorses category consists of 11 menus with percentage of 34.37%, the category consists of puzzles 4 menus with percentage of 12.50%, dogs category consists of 10 menus with a percentage of 31.25%.Keywords: Menu Engineering, Business Development

This paper aimed to observe whether using Menu Engineering (ME) with a modified balanced scorecard (BSC) for menu inquiry provides different awareness into real menu success in health-care centers. The traditional ME method simply relies on food costs to control the contribution margin (CM), hence this study will focus on financial and non-financial perspective effect on the performance of the health-care centers, by modifying the traditional template. An improved ME model in relation to BSC was developed and tested on different health-care centers in Amman. By using multiple linear regression and Anova tests, it was found that the modified model including both financial and non-financial perspectives affect the ME by a positive significant relationship, in addition to the increase of the respondents’ awareness of their importance as their experience and age increases.

Background The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment. Methods A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included. Results Vegetable consumption from plates was significantly higher during the intervention period (M = 115.5 g) than during the control period (M = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period (M = 178.0 g) than during the control period (M = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period (M = 183.1 g) than during the control period (M = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period (M = 1.27) and control period (M = 1.35). Satisfaction with the main dish was significantly lower during the intervention period (M = 1.25) than during the control period (M = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish. Conclusions This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.